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Heat olive oil in a skillet over medium-high heat and add meatballs to fit pan. Brown on all sides using a rolling motion to cook evenly. Continue process until all meatballs are browned. Set aside.

Drain fat from pan, but leave any pieces of meatball. Add remaining onion and garlic and return to medium heat. Cook for about 4 minutes until lightly toasted, add crushed tomato. Reduce heat to medium-low and add meatballs. Cover and cook for
30 minutes. Sauce should be lightly bubbling but not simmering rapidly.

In a large stock pot of salted boiling water, cook spaghetti to package directions. Drain spaghetti, toss with sauce, and top with grated Parmesan cheese.

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